Hello everyone. So I have just completed my first run at dry aging. I did half of a beef loin. I used Umai dry bag. It was a little bit tricky to get sealed, but I got it. I stored the loin in my fridge for one month.
It shrank a fair amount as expected and firmed up nicely. The smell when I opened it was a bit of a shock as I was told it would be. Quite a strong meat smell. But I continued.
Cut the end off, then a nice slice about 1.5". Trimmed off the pelicle. The inner meat had a nice soft texture.
Heated up my CI to a med-hi heat, added a splash of oil. Quick sear each side, then to the oven to finish. Though I did over cook it, it chips really fast.
So hear it is in all its glory
It shrank a fair amount as expected and firmed up nicely. The smell when I opened it was a bit of a shock as I was told it would be. Quite a strong meat smell. But I continued.
Cut the end off, then a nice slice about 1.5". Trimmed off the pelicle. The inner meat had a nice soft texture.
Heated up my CI to a med-hi heat, added a splash of oil. Quick sear each side, then to the oven to finish. Though I did over cook it, it chips really fast.
So hear it is in all its glory